Potatoes Romanoff

By Nilson

Ingredients

• 5 cups potatoes, sliced 1/4 inch thick (I use red and I don't peel them too much)
• 3/4 cup water
• 3/4 teaspoon salt
• 2 chicken bouillon cubes, crumbled or Better than Bouillon equivalent.
• 1/2 cup chopped green onions
• 1 Tablespoon butter
• 1 Tablespoon flour
• 1/4 teaspoon dill weed
• Dash white pepper
• 1/4 cup milk (If you substitute cream you don't need to thicken with flour)
• 1 cup sour cream (Use Daisy all cream sour cream for Sondra)
• 1/2 teaspoon prepared mustard
• 1 cup pitted ripe olives, drained and quartered
• 1/2 cup grated cheddar cheese
• Paprika (I don't believe I ever noticed that it had paprika in it before)

Preparation

Step 1

In a large saucepan, cook potatoes in water, 1/2 teaspoon of the salt and the bouillon cubes until just tender DO NOT DRAIN.

In a skillet, cook green onions in butter until soft. Stir in flour, remaining salt, dill weed and pepper. Stir in milk and cook until thickened. Add sour cream mustard and olives. Pour mixture over undrained potatoes and mix lightly.

Pour into a casserole. Top with grated cheese and paprika (I'll be damned there it is again). Bake at 350 for 20 minutes until heated through and cheese is melted.

Note: May be made ahead and refrigerated. Remove from refrigerator 15 minutes before baking and bake for 5 minutes longer.

And, personally when I make the sauce I only pour half of it over the potatoes and mix and then I dump them in a casserole and I pour the other half of the sauce over the potatoes then. And, sometimes if I remember I swirl a little more light sour cream thru the sauce so it is sort of streaked in there.

Also if you want to double this recipe--you can't. At least it has never turned out for me. I have to do the potatoes in two batches.